Time to simplify

Jane Touzalin/The Washington Post

With spring comes an urge to simplify, to clean out, to pare down. In that spirit, we pored through our cache of new cookbooks in a search for simplicity. The result: eight recipes with no more than five key ingredients. (We didn't count salt, pepper or water.)

Cashew and Cardamom Fudge

Makes 36 small pieces

Rich with cashews and fragrant with cardamom, the fudgelike candy called kaju barfi is a favorite South Asian sweet. It's traditionally prepared with cooked-down milk and sugar; here, those ingredients are replaced by sweetened condensed milk and tofu.

The tofu must be finely grated to keep the mixture smooth. You can find blocks of super-firm tofu at Whole Foods and Safeway. Resist the urge to substitute extra-firm tofu; the final product will be too soft and sticky.

MAKE AHEAD: The fudge needs to be refrigerated for at least a few hours before being cut. It keeps well, covered and refrigerated, for up to 5 days. You can freeze it for up to 1 month, but it will lose a touch of its oomph. Adapted from “Asian Tofu,” by Andrea Nguyen (Ten Speed Press, 2012).

Ingredients

8 ounces super-firm tofu (not extra-firm)

3 1/2 ounces unsalted raw cashew pieces or whole nuts

One 14-ounce can sweetened condensed milk

3/4 teaspoon ground cardamom

1 1/2 tablespoons chopped raw pistachios

Steps

Line an 8-inch square baking pan with parchment paper to cover the bottom and one side.

Wipe the tofu dry, then finely shred it using the smallest hole on a box grater. Transfer to a medium mixing bowl.

Grind the cashews in a food processor until they resemble bread crumbs or fine cornmeal. Add to the tofu and toss to combine.

Transfer the tofu and cashews to a large, deep-sided saute pan or skillet, add the condensed milk and stir to thoroughly combine. Cook over medium heat for about 8 minutes. At first, stir occasionally as the ingredients heat up; then stir frequently and, eventually, constantly, scraping the sides and bottom of the saute pan or skillet to prevent scorching. The mixture should not boil but should thicken at a moderate speed, transforming into a rough mass resembling very thick, coarse oatmeal. When stirring causes the mixture to pull away from the sides or lift slightly off the bottom of the pan, it's done.

Remove the mixture from the heat and stir in the cardamom, then transfer the fudge to the lined pan. Spread it evenly, then pat it flat. Sprinkle on the pistachios and gently press them into the top. Allow to cool completely.

Because this fudge is on the soft side, cover and chill for a few hours or overnight to make it easier to cut; if you're in a hurry, freeze it until cold, about 15 minutes. The resting time also develops flavor.

Use the parchment paper to help you remove the fudge from the pan. Place the fudge on a cutting board and cut it into 36 small squares or diamonds (the diamond shape is traditional) or into the shape of your choice. Serve at room temperature or chilled.

NUTRITION Per piece: 60 calories, 2 g protein, 7 g carbohydrates, 3 g fat, 1 g saturated fat, 0 mg cholesterol, 15 mg sodium, 0 g dietary fiber, 6 g sugar

Garam Masala Roast Chicken

4 servings

Even with no added fat, this bird is moist, juicy and flavorful. It's not the prettiest chicken you'll ever pull out of your oven - the basting of balsamic vinegar bakes into a blackish crust - but it's one of the tastiest. The garam masala seasoning is assertive without being overpowering.

You can add butter to the spice rub if you like, and you can baste with unsalted butter during roasting, but with a chicken this good, it seems pointless to bother.

Adapted from “Masala Farm,” by Suvir Saran (Chronicle, 2011).

Ingredients

3 tablespoons garam masala

1 tablespoon kosher salt

3 1/2- to 4-pound whole chicken

2 tablespoons balsamic vinegar

Steps

Position an oven rack in the lower third of the oven; preheat to 400 degrees. Line a rimmed baking sheet with aluminum foil and place a wire roasting rack on the sheet. Spray the rack with nonstick cooking oil spray.

Combine the garam masala and salt in a small bowl. Place the chicken on a work surface and slide your fingers under the skin and over the breast meat on both sides, opening up a pocket between skin and meat. At the area where the leg connects to the body, work your fingers down around the thigh and leg, creating a pocket between skin and meat. Rub 2 teaspoons of the garam masala mixture under each breast half and under the skin of each thigh, rubbing it all along the meat. Rub the remaining 2 teaspoons of the mixture all over the skin of the chicken and inside the cavity. Tie the legs together with twine, and tuck the wings behind the back.

Place the chicken breast side down on the roasting rack and roast for 30 minutes. Remove the baking sheet from the oven and brush the back of the chicken with half of the vinegar; turn the chicken breast side up, brush the top with the remaining vinegar and roast for about 30 minutes or until an instant-read thermometer inserted into the thickest part of the thigh (away from the bone) registers 180 degrees.

Remove from the oven and let the chicken rest on the rack for 10 minutes before carving and serving.

NUTRITION Per serving: 350 calories, 51 g protein, 1 g carbohydrates, 13 g fat, 4 g saturated fat, 155 mg cholesterol, 1600 mg sodium, 0 g dietary fiber, 0 g sugar

Orange-Pickled Fennel Salad

Makes about 3 cups

Fresh fennel doesn't seem to be used much in this country, but you'll frequently find it on French dinner tables. The longer this salad sits in the refrigerator, the more it develops the desirable pickled flavor.

MAKE AHEAD: The salad can be assembled, covered and refrigerated up to 24 hours in advance. “Jeffrey Saad's Global Kitchen,” by Jeffrey Saad (Ballantine, 2012).

Ingredients

3 medium fennel bulbs

2 tablespoons coarsely chopped fresh mint (from 1 or 2 stems)

1/2 cup roughly chopped pitted green olives

1/2 cup freshly squeezed orange juice

1/2 teaspoon fennel seed, toasted and coarsely ground

1/2 teaspoon kosher salt

Steps

Trim, halve and core the fennel bulbs, then cut the halves into thin half-moon-shaped slices to yield about 3 cups.

Combine the fennel, mint, olives, orange juice, fennel seed and salt in a large bowl. Let the mixture sit at room temperature for 20 minutes, or cover and refrigerate for up to 24 hours. Serve on salad plates as a side salad or appetizer.

NUTRITION Per 1/2-cup serving: 50 calories, 2 g protein, 11 g carbohydrates, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 290 mg sodium, 4 g dietary fiber, 2 g sugar

Gratin of Roasted Peppers, Basil and Feta

4 servings

This pretty side dish would make a nice accompaniment to roast chicken or pork. Adapted from “Gordon Ramsay's Fast Food,” by Gordon Ramsay (Sterling Epicure, 2012).

Ingredients

Two 16-ounce jars roasted bell peppers, preferably a combination of red and yellow peppers

Leaves from 1 large bunch basil, coarsely chopped (about 1/2 cup)

7 ounces feta cheese

Freshly ground black pepper

Olive oil, for drizzling

1/4 cup freshly grated Parmigiano-Reggiano cheese

Steps

Preheat the oven to 425 degrees.

Drain the peppers in a colander. If they are whole, slice them in half, discarding any stems or seeds.

Arrange a layer of peppers in 4 small individual gratin dishes or 1 large gratin dish. Top with a handful of basil leaves, then crumble over a layer of feta. Season with pepper to taste, and drizzle with the oil. Repeat with additional layers to use all of the peppers, basil and feta.

Top with the Parmigiano-Reggiano and a few grinds of pepper. Bake for 15 to 20 minutes or until the cheese has browned lightly. Serve hot.

NUTRITION Per serving: 270 calories, 10 g protein, 19 g carbohydrates, 16 g fat, 9 g saturated fat, 50 mg cholesterol, 1850 mg sodium, 0 g dietary fiber, 10 g sugar

Carrot-Raspberry Salad

4 servings

Fruits and vegetables can play happily together, as this bright and colorful salad shows.

MAKE AHEAD: The salad - minus the mint leaves, salt and raspberries - can be assembled, covered and refrigerated a day in advance. Fold in the mint, salt and berries before serving. Adapted from “Welcome to Claire's,” by Claire Criscuolo (Lyons Press, 2012).

Ingredients

1 pound (8 medium) carrots, shredded

1/2 pint raspberries

3 medium Valencia or other oranges

12 mint leaves, cut in half lengthwise

1/4 cup raspberry vinegar

Sea salt

Freshly ground black pepper

Steps

Combine the shredded carrots and the raspberries in a serving bowl. Finely grate a teaspoon of orange zest from 1 of the oranges and add it to the bowl.

Peel the oranges. Cut them in half vertically, then cut each half into quarter-inch-thick slices. Add them to the bowl, including any juices. Add the mint leaves.

Use your hands or two wooden spoons to toss the salad gently, taking care not to break up the raspberries. Drizzle the vinegar evenly over the salad, then season lightly with salt and pepper. Toss gently yet thoroughly to coat. Taste, and adjust the seasoning as needed.

NUTRITION Per serving: 120 calories, 2 g protein, 29 g carbohydrates, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 150 mg sodium, 8 g dietary fiber, 8 g sugar

Sausage Cooked in Red Wine

4 servings

In Italy's Basilicata region, the dried sweet red peppers known as cruschi are ubiquitous in local cooking. Here in the States, dried sweet peppers are difficult to find. You may substitute any variety of dried pepper as long as it is quite mild; aji and California chilies would work. Alternatively, use fresh sweet peppers; see NOTE. Adapted from “The Southern Italian Farmer's Table,” by Matthew Scialabba and Melissa Pellegrino (Lyons Press, 2012).

Ingredients

1/4 cup extra-virgin olive oil

Four 4-ounce links sweet Italian sausage

1/2 cup dry red wine

6 dried sweet peppers, stemmed, seeded and cut into 3/4-inch-wide slices (see headnote)

Kosher salt

1/3 cup small black olives, such as Nicoise or Gaeta, well drained

Steps

Heat 1 tablespoon of the oil in a large skillet over medium heat. Use the tines of a fork to pierce the sausage links in several places, then add the sausages to the skillet and brown them on all sides, 5 to 7 minutes. Carefully add the red wine, then cover, reduce the heat to medium-low and cook until the sausages are cooked through, 7 to 12 minutes; the time will depend on the thickness of the links. Transfer the sausages to a plate.

Increase the heat under the (uncovered) skillet to medium-high and bring the sauce to a low boil; cook until the wine is thickened and syrupy, 3 to 5 minutes. Pour the wine sauce over the sausages, and use paper towels to wipe out the skillet.

Heat the remaining 3 tablespoons of oil in the skillet over medium heat until the oil shimmers. Add the peppers and a pinch of salt; cook, stirring constantly, for 1 minute. Use a slotted spoon to transfer the peppers to a clean plate.

Add the olives to the oil and cook, stirring occasionally, until warmed through, about 1 minute. Use a slotted spoon to transfer the olives to the plate with the peppers.

Cut each sausage on the diagonal into 3 pieces and transfer to a serving platter. Top with the peppers and the olives, and drizzle with the wine sauce. Serve hot.

NOTE: To use fresh peppers, buy an 8-ounce clamshell pack of small sweet peppers, cut them into 3/4-inch slices and saute in the 3 tablespoons of olive oil for about 5 minutes, until the peppers have softened and begun to color lightly.

NUTRITION Per serving (using fresh peppers): 330 calories, 19 g protein, 7 g carbohydrates, 24 g fat, 6 g saturated fat, 35 mg cholesterol, 740 mg sodium, 1 g dietary fiber, 3 g sugar

Baked Fruit Brioche

6 servings

A little like bread pudding but without the milk or cream, this dessert is best made with slices of fresh stone fruit - mango was our favorite - but canned fruit, available year-round, is a fine substitute; see NOTE. The original recipe calls for canned apricots.

We found Euro Classic Imports Authentic French Brioche at Whole Foods Market.

Serve plain or with creme fraiche, vanilla ice cream or lightly whipped heavy cream on the side. Adapted from “Home at 7, Dinner at 8,” by Sophie Wright (Kyle, 2011).

Ingredients

Three 1-inch-thick slices from a loaf of brioche (4 3/4 ounces total); may substitute 3 medium croissants, cut in half horizontally

3 tablespoons unsalted butter, at room temperature

1/3 cup apricot jam

One or two 14-ounce cans apricot halves in light syrup (may use any sliced fresh stone fruit in season, including mangoes, apricots and nectarines)

1 tablespoon sugar, preferably superfine

Steps

Preheat the oven to 400 degrees. Cut each slice of brioche in half to make 6 pieces and butter generously on both sides. Lay the slices in an ovenproof dish just large enough to hold them, and spread them with the apricot jam.

Drain the canned apricot halves, reserving some of the syrup, and lay them cut side down on the bread, about 3 halves per piece. Drizzle with 2 tablespoons of the reserved apricot syrup and sprinkle with the sugar.

Bake for 15 to 20 minutes, until the bread is slightly crisped and browned at the edges. Serve hot.

NOTE: To make this with fresh fruit, cut the fruit into quarter-inch-thick slices. Use the slices to cover the tops of the 6 buttered, jammed bread pieces. Top with the sugar and bake as directed.

NUTRITION Per serving: 220 calories, 2 g protein, 35 g carbohydrates, 8 g fat, 5 g saturated fat, 35 mg cholesterol, 100 mg sodium, 2 g dietary fiber, 21 g sugar

Grilled Provolone With Blood Orange Reduction

(wap) (ATTN: Food editors)

(c) 2012, The Washington Post.

Grilled Provolone With Blood Orange Reduction

4 servings

Even two small wedges of this cheese make for a satisfying first course. The tart orange reduction is a nice foil to the rich provolone, and the chopped nuts add crunch.

Be sure to serve the cheese while it is still hot; when it begins to cool and harden, taste and texture will be affected.

If you can't find blood oranges, you'll be able to find blood orange juice at major supermarkets, including Giant Food and Whole Foods, in the refrigerated case where other fresh juices are sold. Adapted from “The Southern Italian Farmer's Table,” by Matthew Scialabba and Melissa Pellegrino (Lyons Press, 2012).

Ingredients

1/2 cup blood orange juice, preferably freshly squeezed (see headnote)

1 tablespoon mild honey

Kosher salt

Freshly ground black pepper

One 1/2-inch-thick round of mild provolone cheese (12 ounces)

1 1/2 teaspoons extra-virgin olive oil

2 tablespoons chopped unsalted pistachios

Steps

Heat the orange juice and honey in a small saucepan over medium-high heat, stirring until the honey dissolves. Bring the mixture to a boil, then reduce the heat to medium and cook until the liquid has reduced by half and is slightly syrupy, 8 to 12 minutes. Remove from the heat; season the mixture with a pinch of salt and a few grinds of pepper.

Cut the cheese into 8 equal wedges.

Heat a grill pan or griddle over medium-high heat until very hot. Brush the pan generously with the oil, then add the cheese and grill until it softens, about 30 seconds; do not let the cheese become so hot that it is runny. Turn the wedges over and grill for 30 seconds or until soft.

Place two wedges of cheese on each plate. Drizzle with the orange reduction and sprinkle with the chopped nuts. Serve hot.

NUTRITION Per serving: 360 calories, 23 g protein, 10 g carbohydrates, 26 g fat, 15 g saturated fat, 60 mg cholesterol, 820 mg sodium, 0 g dietary fiber, 8 g sugar